Penne with anchovies

Eastside Road, Healdsburg, July 2, 2009—

WE HAVE THIS for dinner every now and then; it's a favorite, if not quite qualifying for Hundred Plates. Lindsey cooks the penne in the usual way, then blends in crushed-up anchovies that have been warmed in olive oil with crushed garlic. Simple; delicious. Green salad.

cheap red wine, Tuscany, "Aquila d'Oro," 2007